Saturday, February 27, 2016

Is there anything better than cake? How about the cake you remember your mom making when you were little? My mom made the best cakes, layers of moist, chocolaty cake and tons of creamy chocolate frosting. This cake although not my moms recipe tastes exactly the way I remember hers.

Preheat oven to 350. Prepare 2 8" round pans with cooking spray and line the bottoms with parchment paper. In a small bowl, sift the flour, baking powder, baking soda, and salt. Set aside.

In a medium saucepan combine the sugar with 2 cups of water, bring to a boil over high heat and stir until the sugar dissolves. Pour into a large bowl and then add the chocolate, butter. Let sit for a few minutes then stir until melted and slightly cooled. Stir in the vanilla.

Beat the eggs into the chocolate mixture at medium speed, then add all at once the flour mixture and continue beating on medium until smooth. Pour the batter into the two pans and bake for 25 minutes or until a cake tester comes out clean. Let cook in pans for 25 minutes and then remove from pan and cool completely.

NOTES: I made a smaller cake and a few cupcakes, that is why I have 3 layers. I refrigerated my cake for transportation and so the frosting does not look super creamy here but it is when room temperature.

Thursday, February 18, 2016

If you are like me than you are often in search of a new recipe to try, especially if it is for chocolate chip cookies, the more chips and chunks the better. I came across this great recipe from Baker By Nature and thought I would try them for Valentine's gifts.

What I love about the cookies is that they get a crispy crust on the outside like a meringue, and stay soft and gooey on the inside with a nutty, buttery taste and an an abundance of chocolate.

Preheat oven to 375 degrees (F). Line 2 large baking sheets with parchment paper or Silphat lines and set aside. In a medium sized bowl whisk together the flour, baking soda, and sea salt; set aside.

Place 8 tablespoons of butter in a small sauce pan over medium-high heat and cook for about 2 minutes - stirring almost constantly - until the butter has browned. Remove from heat and stir in remaining 7 tablespoons of butter; whisk until completely smooth. Place the bowl in the refrigerator or freezer and bring the butter back to room temperature. (The butter is at room temperature when you press a finger into the top and it makes a slight indentation.)

Once the butter is at room temperature, add the sugars and the vanilla to the browned butter and whisk until light and fluffy; about 2 minutes. Then add the eggs and beat quickly - for only about 30 seconds - until they're just combined. Let the mixture rest for 5 minutes, then beat the eggs for another 30 seconds. Gently fold in the flour mixture with a wooden spoon, stirring only until the flour begins to disappear. Do not over mix Fold in all chocolate chips.

Roll dough into 3 tablespoon sized balls (they should be big; almost a 1/4 cup), then place on prepared sheet and sprinkle with a little sea salt. Place baking sheets in preheated 375 oven and bake for 11-14 minutes, or until golden at the edges but still soft in the middle. Let cookies cool for 5 minutes on the sheet before transferring to a wire wrack to cool completely.

What will you be making for a Valentine's day treat for yourself or to share with family and friends? Cookies are the perfect treat because you can eat a few or more than a few and give some aways too!

Thursday, February 11, 2016

I have been thinking this week about Valentine's Day because I love to try something different for dessert each year as well as make an "old stand bye" recipe that I love. I thought I would share twenty-five treats with you today that I make often, just in case you need a recipe or two for your special Valentine.

By the way, this same post can be found on my other blog Pine Cones and Acorns, I thought I would share my favorites in both places because some people only follow that one and some only follow this one. I hope that you have a very Happy Valentine's Day! I hope that you celebrate love, the love of family, friends, pets, and whoever else you love.

Thursday, February 4, 2016

Recently I made a few loaves of this "Better Babka" from Smitten Kitchen and let me say it is delicious; rich, buttery and chocolaty. Deb os Smitten Kitchen writes the best recipes and things that seem complicated, like braided chocolate yeast bread, just come out easier and better when using her recipes. I love this bread best right out of the oven when the chocolate is still warm and gooey.

The recipe itself is so good that you should not have any leftover for anything like fresh toast but I purposely saved a few slices to make this over the top, decadent, chocolate breakfast. After all, I think a sweet treat is the perfect way to start the day!

French Toast

4 eggs

1/4 cup milk

1/2 teaspoon vanilla extract

8 slices of babka bread

Butter, powdered sugar and syrup for garnish

In a skillet over medium heat melt butter or spray with cooking spray. In a bowl whisk together eggs, milk and vanilla then pour into a shallow dish. Dip bread into egg mixture and cook bread until golden brown then flip and cook the other side until golden brown as well. Remove to plate and serve with syrup or butter, powdered sugar and fresh fruit.

I hope that you make the Better Babka from Smitten Kitchen and if you do set aside a few pieces so you can make this sweet, scrumptious breakfast as well. I promise that you will not be disappointed!

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